Gluten Free Gyros

Serving size 10 Gyros

Prep 10 mins
Cook 30 mins

Total Time: 40 mins

Gluten Free Egg Free

Finally delicious gluten free Gyros that you are going to love! The secret is in the sauce! If you are not sold yet that gluten free can taste just as good or even better, this recipe will change your mind.”

INGREDIENTS

1 pound lamb roast leftovers thinly sliced (see recipe for lamb roast)
1 tomato, diced
lettuce, shredded
feta cheese crumbles

Cucumber sauce

10 ounces plain yogurt
1 cucumber
½ teaspoon pepper
1 teaspoon sea salt
2 teaspoons dried dill weed
3 cloves garlic
½ lemon juiced
1 tablespoon olive oil
1 teaspoon agave

Gyro Bread

2 cups brown rice flour blend (*see recipe below)
2 teaspoons baking powder
½ teaspoon sea salt
2 eggs
1 ½ cup rice milk
2 tablespoons olive oil

Brown Rice Flour Blend

2 ¾ cups brown rice flour
1 ¼ cups potato starch
¾ cups tapioca flour

Thoroughly mix flours together.

DIRECTIONS

Add sliced cooked lamb roast, left over lamb roast juices, and a small amount of water to a skillet. Bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Add more water if needed.
Add yogurt, cucumber, pepper, salt, dill, garlic, lemon, olive oil, and agave to a food processor. Pulse a few times. Pulse less if you like a chunky style sauce or pulse a lot if you want a creamy sauce. Pour into small serving bowl.
Mix the brown rice flour blend and then continue to make the gyro bread. Add 2 cups brown rice flour blend, baking powder, and sea salt in a large bowl. In a separate bowl mix together eggs, rice milk, and olive oil. Add the milk mixture to the flour mixture and mix well.
Heat a skillet on medium heat and add a tablespoon of olive oil. Add a small amount of batter to the middle of the pan (about 6” in diameter) and cook on both sides until brown.
Fill each gyro bread with sliced lamb, lettuce, tomato, a drizzle of cucumber sauce and lastly top with feta cheese.
Enjoy!

SproutedFork

Chef Notes:

*Gyros originated in Greece. A very popular dish, there are over 300,000 gyros eaten every day in the United States. Personally, I love them so much I could eat one every day. To learn more about the history of Gyros click here for Where did the Gyro come from.

Love using this recipe to stretch our grocery dollars! Lamb roast one night, Gyros the next!

For a fun appetizer (tapas-like) make gyro bread 3″ in diameter and chop lamb smaller. Your guests may not have room for anything else.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free